Salmon and Noodle Salad

From Meg's Kitchen

Fall is fast approaching here in the Pacific Northwest.  We have had a few rainy and cloudy days but mostly sunny days although not as hot as it has been.  And the hubs is already watching football (sigh)... I am sure that Mary is still wishing for less heat and humidity.  I promised her one of my favorite warm weather recipes that requires just a bit of cooking but the end result is well worth it.

This recipe is from one of my favorite cookbooks - Colorado Collage put together by the Junior League of Denver in 1995.  Obviously, I do not "weed" my cookbook collection by date of publication!  It is a great recipe if you have leftover salmon.

2 servings

3-4 ounces dried oriental-style noodles, soba or rice (it is possible to purchase gluten free soba noodles that are made with buckwheat)
2 TBSP sesame oil, divided
1/4 cup tamari (or soy) sauce (tamari sauce has a sharper taste but it is gluten free)
1 TBSP seasoned rice wine vinegar (the seasoned rice wine vinegar has sugar in it, if you use unseasoned vinegar please add some sugar)
2 tsp hot chili oil
1 TBSP minced or grated ginger root, divided
1 sliced green onion
1/4 cup fresh peas, thawed frozen peas, or snow peas blanched and cut into thirds
1/4 cup shredded carrot
1/4 cup sliced fresh mushrooms
1/4 cup thinly sliced red bell pepper
2 TBSP lemon juice
2 4-ounce salmon fillets (or use leftover grilled or cooked salmon)
mixed salad greens, rinsed and dried

Cook noodles according to package directions.  Drain well and place in a bowl.  Add half of the sesame oil and toss.  Combine the following ingredients in a small jar (with a lid) - half the tamari or soy sauce, vinegar, hot chili oil and 1 tsp of the grated ginger root.  Shake lidded jar to mix the ingredients well and add to the noodles.  Toss noodles with the dressing.  Add green onion, peas, carrots, mushrooms and bell peppe.  Toss and chill for about 2 hours.

In a shallow glass or ceramic dish combine the lemon juice, remaining soy/tamari sauce, sesame oil, ginger and pepper to taste.  Add salmon and turn to coat.  Cover tightly and chill for 2 hours.  Grill salmon on a medium-high heat.  Discard the marinade.  If using precooked salmon, marinate the salmon but do not recook the salmon.

To serve: place greens on plates, top with noodle mixture and salmon.  Serve immediately or chill and serve cold.

Note: You can use a whole lot of different salad ingredients that you might have left over such as cucumber, raw zucchini, blanched broccoli and/or cauliflower.  The dressing and the noodles maintain the oriental flavor.  You could even eliminate the salmon for a vegetarian dish.